Abstract:

The adsorption of forchlorfenuron in kiwifruit juice was studied by inactivated yeast. Based on single-factor
experiments, Box-Behnken response surface methodology (RSM) was adopted to study the effects of the key factors
(inactivated yeast dosage, initial concentration of forchlorfenuron, and adsorption time) on adsorption efficiency. The
influence of the adsorption on main quality indexes of kiwifruit juice was also studied. The results indicated that the optimum
adsorption conditions were as follows: inactivated yeast dosage, 28 mg/mL; initial forchlorfenuron concentration, 0.2 μg/mL;
and adsorption time, 3 h. Experiments conducted under the optimized conditions gave an adsorption rate of 97.02%, which
was consistent with the predicted value by RSM. The quality of kiwifruit juice was not significantly affected by treatment
with inactivated yeast (P > 0.05).

Key words: adsorption, inactivated yeast, forchlorfenuron, response surface methodology, kiwifruit juice